Gingerbread BBQ Meatballs with Creamy Polenta
- Cook Time: 50 minutes
- Total Time: 50 minutes
- Diet: Gluten-Free, Vegetarian (options mentioned)
Ingredients
Scale
- 1 lb ground beef (or a mix of beef and pork)
- 1/2 cup breadcrumbs
- 1 large egg
- 1 tbsp molasses
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup BBQ sauce (hickory or original flavor)
- 2 tbsp orange juice
- 1 cup cornmeal (polenta)
- 3 cups chicken or vegetable broth
- 1 cup whole milk
- 2 tbsp butter
- 1/4 cup grated Parmesan cheese
- Fresh parsley for garnish
Instructions
- Step 1: Prepare the Meatball Mixture: In a large mixing bowl, combine the ground meat, breadcrumbs, egg, molasses, ground ginger, cinnamon, cloves, salt, and pepper. Use your hands to gently mix the ingredients until just combined. Avoid overworking the meat, as this can make the meatballs tough.
- Step 2: Shape and Cook the Meatballs: Preheat your oven to 400°F (200°C). Roll the meat mixture into small, golf-ball-sized rounds (about 1 inch in diameter). Place them on a parchment-lined baking sheet and bake for 15-18 minutes, or until cooked through and slightly browned.
- Step 3: Simmer the Gingerbread BBQ Sauce: While the meatballs are baking, combine the BBQ sauce, orange juice, and an extra teaspoon of molasses in a large skillet over medium heat. Bring the sauce to a gentle simmer. Once the meatballs are out of the oven, add them to the skillet and toss to coat thoroughly. Let them simmer in the sauce for 5 minutes.
- Step 4: Cook the Creamy Polenta: In a medium saucepan, bring the broth and milk to a boil. Slowly whisk in the cornmeal in a steady stream to prevent lumps. Reduce the heat to low and cook, stirring frequently, for about 20-25 minutes until the polenta is thick and creamy.
- Step 5: Finish the Polenta: Once the polenta is cooked, remove it from the heat. Stir in the butter and Parmesan cheese until melted and fully incorporated. Taste and add a pinch of salt if needed.
- Step 6: Plate and Garnish: Spoon a generous portion of creamy polenta into shallow bowls. Top with several gingerbread BBQ meatballs and an extra drizzle of the sauce from the pan. Garnish with chopped fresh parsley for a pop of color.